Before I became a vendor at the farmer’s market, I used to get there as soon as they opened so I could walk around and admire the beautiful rainbow of produce. I would soak it all in before making any decisions about what would go home with me. In a way, I still get to do that because I have the privilege of seeing it laid out before any customers arrive. It still amazes me how beautiful and vibrant a bunch of rainbow chard can be. I guess I take pleasure in the small things.
Today will be another farm to table post inspired by some beautiful finds at the market last weekend. Although I’m pretty darn sure I could just sit and eat snap peas by themselves, I decided to combine them with some spicy radishes and fresh parsley in a quinoa salad. The salad itself is rather unassuming, but the dressing really brings it all together. This salad holds up well so you can take it on a picnic or pack it in your lunch without worrying about it going bad. It also stores well in the fridge so you can make a bigger batch to last you throughout the week. Though it will still be delicious without local produce, I encourage you to seek out some if you can.
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